Artificial vanilla (synthetic vanillin) is not "real vanilla", it lacks all the wonderful volatile compounds and depth of flavor that real vanilla has.

And yet, for a lot of baked goods where those volatile compounds would be evaporated, degraded or lost otherwise, you'll find many professional bakers swear by the artificial stuff. With double blind taste tests confirming these preferences.

It may be artificial, it may be a more basic replica, but that doesn't always mean its inferior. The existence of bad artificial options doesn't erase that of good ones.